a stack of lasagna stacked on top of each other with cheese and sauce

bonappetit.com

BA's Best Eggplant Parmesan

187 ratings

· 12 servings

This showstopping eggplant Parmesan recipe features homemade marinara layered with breaded eggplant and plenty of Parmesan and mozzarella cheese.

Bon Appétit Magazine

Ingredients

Seafood

• 3 Anchovy, oil-packed

Produce

• 1/4 cup Basil, leaves

• 1/2 cup Basil and parsley

• 1 head Garlic, cloves

• 4 lb Italian eggplants

• 2 tsp Marjoram, dried

• 1 Red onion, large

• 2 (28-oz.) cans Tomatoes, whole

Refrigerated

• 5 Eggs, large

Canned Goods

• 1 tbsp Tomato paste

Baking & Spices

• 1 1/2 cups All-purpose flour

• 1 tsp Black pepper, freshly ground

• 2 Kosher salt

• 1/2 tsp Red pepper flakes

Oils & Vinegars

• 1 1/2 cup Olive oil, extra-virgin

Bread & Baked Goods

• 3 cups Panko breadcrumbs

Dairy

• 6 oz Low-moisture mozzarella cheese, grated

• 8 oz Mozzarella cheese, fresh

• 1 1/2 cups Parmesan

Beer, Wine & Liquor

• 1/4 cup White wine, dry

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